MUSTARD SAUSAGES WITH BRAISED CABBAGE + CELERIAC MASH

At the end of summer Steve’s Uncle Dave came round with the last remains of his allotment – a red cabbage, a celeriac and some leeks. I was proud to serve up this meal and say that almost half of it was homegrown. We had plenty of braised cabbage left over which we portioned off and put in the freezer ready to accompany the many comforting stews, braised meats and roasts we’ll be having this winter.